Poireaux au gratin (Leeks au gratin)

1. 1

   Trim off the stem end of each leek.

2. 2

   Cut off enough of the green part to leave a main section of about seven inches.

3. 3

   Split the leeks lengthwise in half.

4. 4

   Cut the split leeks crosswise into one-and-onehalf-inch lengths.

5. 5

   There should be about eight cups loosely packed.

6. 6

   Rinse thoroughly in cold water.

7. 7

   Drain.

8. 8

   Put the leeks in a heavy skillet and add the butter, salt and pepper to taste and the nutmeg.

9. 9

   Cook, stirring, about one minute.

10. 10

    Add the cream and bring to the simmer.

11. 11

    Cover and cook 15 minutes.

12. 12

    Preheat broiler.

13. 13

    Spoon the hot leeks into a baking and serving dish and smooth over the top.

14. 14

    Sprinkle the top with cheese and place under the broiler until nicely glazed.

15. 15

    Serve hot.

16. 16

    If the dish is to be reheated, place it for 20 minutes in an oven that has been preheated to 350 degrees.

* Per serving · 4 servings · Values may vary.

No additional tips available.